There’s nothing better than a gooey, sticky, chocolatey brownie in my opinion! I’ve tried many recipes for ‘clean’ brownies but this is by far the best so far! The recipe was inspired by Melanie Lionello’s brownie recipe which I adapted to make them refined sugar free and to suit my taste. They’re rich, super fudgy, studded with coconut and very simple to make. They take less than 10 minutes of your time and will keep your chocolate cravings satisfied for a few days (or as long as you can make them last 😉 )! I managed to consume three on the day I made these, and they’re best served warm with vanilla or raspberry vegan ice cream!
160g dark chocolate (I used 70% cacao), broken into pieces,
1/2 cup coconut oil (hard),
1 tsp vanilla essence,
1/2 cup coconut flour,
1/4 cup desiccated coconut,
1/2 cup coconut sugar,
2 tbsp raw cacao powder,
Preheat your oven to gas mark 4/180C.
Add your coconut oil, chocolate, coconut sugar and vanilla to a heatproof bowl. Place your bowl onto a pan with hot water simmering on a low heat. Once everything is melted and combined, take the bowl off the heat and leave the mixture to cool for around twenty minutes.
Meanwhile, beat your eggs and add them to a food processor along with the flour, desiccated coconut, and cacao powder. Pulse until just combined.
Once your chocolate mixture has cooled a little, add it to the processor and blend until well combined and a batter has formed.
Pour your batter into a square tin (roughly 20cmx20cm) greased and lined with baking paper, and pop into the oven for 15-20 minutes (I put mine in for 19 minutes).
Leave to cool on a cooling rack for 10 minutes before removing from the tin. Slice when cool. Enjoy